Smriti Poudel

● Provided personal care including bathing, grooming, mouth care, shaving, and nail/hair care.
● Assisted residents with mobility, ambulation, and restorative care to promote safety and independence.
● Monitored and recorded vital signs, collected specimens, and administered enemas and suppositories under RN supervision.
● Supported residents with palliative and emotional care, ensuring dignity and compassion.
● Maintained a clean and safe environment by making beds, sanitizing units, handling linens, and removing hazards.
● Assisted with admission, transfer, and discharge of residents.
● Encouraged participation in life enrichment programs and escorted residents to activities.
● Provided meal service and feeding assistance as required.
● Documented care activities in PCC software in line with policy.
● Participated in care conferences, committees, and fire/disaster safety programs.
● Maintained nursing equipment properly and followed infection prevention protocols

• Supervised daily preparation and cooking of menu items, ensuring compliance with recipes and quality standards.
• Led and supported prep staff during peak hours to maintain timely, high-quality service.
• Set up and stocked prep stations, training new cooks on food handling, portioning, and recipe adherence.
• Enforced food safety and sanitation practices, maintaining a clean, organized kitchen.
• Monitored inventory, assisted with ordering, and minimized food waste to control costs.
• Collaborated with managers and chefs to coordinate special orders and ensure smooth kitchen operations.
• Self-motivated, with a strong sense of personal responsibility.

• Prepared meals according to standardized recipes, meeting dietary requirements with correct temperatures and portion sizes.
• Set up equipment, supplies, and food prep areas while ensuring safe, sanitary handling practices.
• Maintained compliance with provincial regulations, organizational policies, and ORCA standards, keeping a tour-ready kitchen.
• Completed documentation including food and refrigeration logs, dishwashing checks, and menu changes.
• Supported departmental operations in the Manager’s absence, including menu adjustments, requisitions, and purchasing.
• Maintained infection control standards and assisted the culinary team to meet residents’ dietary needs.